Picaditas De Queso, Crema , Y Salsa Recipe
Make Picaditas De Queso, Crema , Y Salsa Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Breakfast
Method
Breakfast
Make masa dough
In a large bowl, whisk together 2 cups masa harina and 0.5 tsp salt. Gradually add 1.25 cups warm water, mixing with your hand or a spoon until a soft, pliable dough forms. If it’s too dry, add a splash more water; if too sticky, sprinkle in a little more masa harina. Knead 1–2 minutes until smooth. Cover and let rest for 10 minutes.
Shape picaditas
After resting, divide dough into 12 equal portions. Roll each portion into a ball, then press between lightly oiled hands or on a damp surface to form discs about 3–4 inches in diameter and 1/4 inch thick.
Heat oil
Pour enough vegetable oil into a wide skillet to reach about 1/4 inch depth (roughly 2 cups). Heat over medium-high until shimmering, aiming for 350–375°F (175–190°C).
Fry picaditas
Fry discs in batches until golden and crisp, about 2–3 minutes per side. Do not overcrowd the pan. Transfer to a plate lined with paper towels to drain excess oil.
Prepare toppings
While the picaditas are hot, have queso fresco crumbled, crema ready, and salsa at hand. If desired, warm crema and salsa slightly for a silkier texture.
